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Rhubarb & Ginger Jam

Crystallised stem ginger adds a delicious mellowing warmth to the sharpness of the rhubarb which makes this Rhubarb & Ginger Jam taste out of this world!

Prep Time
6 mins
Cook Time
6 mins
Additional Time
3 hrs
Total Time
18 mins
Servings: 1 400 ml jar
Course: Dessert
Cuisine: British

Ingredients

  • 400 g chopped rhubarb narrow stalks best (prepared weight)
  • 30 g crystallised stem ginger finely chopped
  • 400 g granulated sugar
  • 2 tbsp lemon juice freshly squeezed

Instructions

    Cup of Yum
  1. Wash and dry the rhubarb, then chop into equal sized cubes.
  2. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice.
  3. Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop.
  4. Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. (You’ll notice there will no longer be any scratching sounds from the sugar).
  5. Bring to a rolling boil and time for 6 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pan and burning.
  6. Turn off the heat and test a few drops of jam on a chilled saucer, if a finger pushed through it makes and crinkle and it appears tacky, it’s ready.
  7. If it’s not ready boil for another 2 minutes and repeat until is passes the test.
  8. Ladle jam into hot sterilised jar/s and seal immediately.
  9. Allow to cool before serving.
  10. Store in a cool, dark place where it will keep for a year and most likely more (if you can resist it that long)!

Notes

  • Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.